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Monday, May 31, 2010

This frozen fix has no cream, just coconut milk, which prompted a philosophical question... Is it ice cream or is it sorbet? On one hand, it has the smooth creaminess of ice cream. Plus, it's made out "milk," even if it's never been near a cow udder. Yet, coconut is technically a fruit, which should qualify it as a sorbet. Ultimately, I'm going to call it a sorbet because it sounds healthier. Coconut milk has "good fat," right?

Monday, May 24, 2010

My all-time favorite cookies are my grandma's clove cookies. They've got the crispy edges and the gooey center, but what really makes them delicious is the clove. It's a spice that doesn't often get center stage, so people sometimes have a hard time placing it. Not me. Anytime I smell even a hint of it, I immediately think back to my grandma's famous family recipe. Call it magic or luck, but I've managed to replicate the cookies in ice cream form. It tastes like nostalgia.

Tuesday, May 18, 2010

Feeling in a festive mood (and trying to finish off the four pounds of strawberries on my hands), I came up with this pretty pink creation. I think it would be great to add it to a Champagne flute with a splash of some bubbly. This sorbet is boozy and crisp with sweet strawberry tang.

Thursday, May 13, 2010

I love spicy. Spicy as in a bottle of Tabasco a month. Spicy as in I'm not sure all my taste buds still exist. So when I bought four pounds of strawberries today, it wasn't so unusual that I thought "Maybe I can make a spicy strawberry sorbet?" And what goes better with jalapeno than cilantro, right? Well, it made sense in my head. And it makes sense in my mouth.

Friday, May 7, 2010

A friend recently told me that sake is really trendy right now. I'm not quite convinced that it's really any trendier than it's ever been. (Chicken and waffles, however, that's a trend. Why is every restaurant in DC serving this all of a sudden??) Either way, I'm starting my own sake trend, beginning with this sorbet. The pureed pear is sweet and silky, and the sake is a perfect compliment flavor. Plus, the alcohol content prevents the sorbet from getting too icy.

Sunday, May 2, 2010

Sometimes you just have to give the people what they want. I have made many bizarre ice creams in the past year: green tomato ginger, Roquefort honey, cucumber mint vodka. Most of them are great successes, but friends and family still cringe and ask, "Oh... really?" Let's face it, the classics are the crowd pleasers. So when I announced to my roommate that I would be making a batch of mint with brownie chunks, she replied: "Now that is ice cream."

Apple-carrot-ginger is one of the greatest juice combinations of all time. It's got a healthy fruity taste with a spicy zing of ginger. I was introduced to it at the farmers markets in London, where I spent a semester in college. There's something very energizing about it. Plus, it's tasty and good for you. It was only a matter of time before someone "churned" it into a sorbet.